I made some Dr. Pepper ribs for Independence Day. My mother grilled some chicken. Only two pieces of chicken were eaten. I made a marinade of Dr. Pepper, BBQ Sauce (I used Cattlemen's Smoke from Sams), Worcestershire Sauce, Garlic, vinegar, and Emeril's Essence. I marinated the ribs overnight. I then used my variation of Steve's basic BBQ rub and smoked using the 3-2-1 method. Every 1/2 hour I marinated with the leftover marinade (which had been boiled). In the last half hour, I coated with Dr. Pepper BBQ Sauce (equal parts BBQ sauce and Dr. Pepper reduced). As you can see from the provided pictures, the bones were just falling out at the end.

I have a feeling I will be doing most of the grilling from now on anyway. She is building an addition on to her house. She is going to live in the addition, while we move into the "Big House." Almost 3000 square feet is proving a bit much for one person to take care of.

Once the move is made, I think she will probably hand over all grilling responsibilities. She has always felt that was a man's responsibility, and I don't mind. Grills and I always have a good time together.

Thanks to all for the many accolades. I did learn something important during this round. There are definitely different levels of quality among spareribs. My last attempt, in May, was using three racks purchased from Kroger. They were tasty, but never got to be falling off the bone. Part of the reason was because I found it impossible to remove the silver skin.

This last batch of ribs was purchased at Sam's. They cost twice as much, but were much larger and the silver skin came right off, with a minimal amount of effort. Also, as you could see from the pictures, after 3-2-1, it was all I could do to keep the bones in the ribs.